Rhubarb and Orange Chutney

Ingredients:

approx 1 kg rhubarb, before trimming

600 ml vinegar

1 kilo soft brown sugar

2 chopped onions

350g sultanas

6g ground ginger

25g salt

½ tabsp mixed spice

1 tab undiluted orange squash

Method:

  • Cut rhubarb into even sized pieces.
  • Put all ingredients into a large pan.
  • Heat gently, stirring, until the sugar dissolves.
  • Bring to boil and simmer, uncovered, for  40-45 mins, or until thick.
  • Pour into 5 x 450g jars and cover.

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